Smoked Pulled Pork Recipe

The summer season is almost upon us! That means BBQ’s, grilling and outside fun! This smoked pulled pork recipe is perfect for a great summertime dish! It’s smokey, juicy, tender and a tad but spicy! It would be the perfect main dish at your next party or family gathering.

Prep Time: 6-24 hours (including the time it takes to brine meat)

Cooking time: 4 hours

Ingredients for brine:

water (enough to submerge the entire pork roast)

2 tbsp of salt

3-4 LB Pork Shoulder Roast

Ingredients for rub:

1/2 tsp of cayenne pepper

1/2 tsp of ginger powder

2 tsp garlic powder

1 tbsp of rib rub (we use famous Dave’s but you can use whatever you like)

Directions:

Place pork shoulder in a large bowl or pot and submerge it completely in cold water. Add the salt and cover tightly and place in the refrigerator. Brine pork shoulder for 6-24 hours. The longer the brine the more tender the meat will be.

Once the meat has been brined rinse it off with cold water and pat dry with paper towels.

Mix cayenne pepper, ginger powder, garlic powder and rib rub. Rub the pork shoulder generously with mixture. Be sure to get the entire roast working it into the meat.

Once the shoulder has been seasoned with the rub let it sit for 20-30 minutes. While the pork is resting, soak 2 cups of wood chips (we use hickory) in cold water. Be sure to submerge the chips completely . Soak for about 30 Minutes.

Once the wood chips have soaked place them in a smoke box, if you don’t have a smoker box you can use tin foil to wrap them in. But need to be replaced every 60 minutes to avoid burning them. Place smoker box or foil under the grilling grates. Heat grill to medium. Once the chips begin smoking place the pork on grill. DO NOT place it on direct flame or heat. It needs to smoke on indirect heat. Smoke for 2 hours.

10 Minutes before pork comes off the grill pre heat oven to 325. When the pork comes off the grill place it in a baking dish or tin, add 1/2 cup of water (basting occasionally) and cover. Cook for an additional 2 hours.

After the meat has finished cooking let it rest for 10-15 minutes.

To pull, use to forks and pull in opposite directions. You can serve it with the au jus it was cooking in or BBQ sauce.

Tips and Tricks:

As mentioned before, if you don’t have a smoker you can purchase a smoker box that can be used right inside your grill. If you can’t find a smoker box you can use tin foil to wrap the chips up, but it needs to be replaced every 60 minutes to reduce the chance of fire or burning.

You can also use apple cider vinegar in the brine as well. That will give it slight sweetness.